Falernum is one of those secret ingredients that oftentimes falls into the too-hard-to-make category, so you end up skipping over those recipes or using one of the commercially made products that isn't all that good. But what if Falernum was simple to make, only took 10 minutes, and tasted like pure exotic glory?

Well it is, and it does. And if you make it for the first time, you could win a year's supply of homemade falernum courtesy of Kaiser Penguin. Check out the rules:

Hmm, I really like that do-it-yourself options for obtaining falernum are coming about.

However, what concerns me is that this article is airing what the author believes is their favorite version. And as good as it may be, it does us no good to deviate from a recipe which all the classic cocktails call for. Can anyone confirm how "classic" this brew is?
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I'd put it in the fridge to extend the shelf life. Making sure your bottles are ultra clean and have been run under very hot water before filling will extend the life as well. You should be good for two or three months.

As KP says, definitely do not add lime juice to your bottled falernum if you want it to last long. If your recipe calls for 1/2 oz falernum, pour maybe 1/3 into your measuring cup and top off with fresh lime juice. My falernum (with this recipe) lasts several months in the fridge. For some of you, it'd be gone long before that. But I'm not naming names.

O.K. Got all of the ingredients but I have a couple of questions for you folks who have used the recipe. Stick with me as the questions maybe a bit dumb. First, do I toast the whole nutmeg nut or do I need to crack it? And for the sugar can I use Demerara granulated cane sugar or should it be white sugar? I thought the Demerara sugar would go well with the Lemon Hart. Thanks for your help.

_________________"Anyone who has ever seen them is thereafter haunted as if by a feverish dream" Karl Woermann

I finally made a batch of Kaiserpenguin's falernum. Great recipe and very easy to make. I used Lemon Hart 151 for the base rum. I also cut back on the cloves from fifty to forty. The sugar was Demerara. The rum and sugar make a dark fragrant brew. I must admit never remembering having falernum in a cocktail it may take some getting used to. What would you folks recommend as a good cocktail to best use falernum in? Here's a pic of the potion... mysterious...

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"Anyone who has ever seen them is thereafter haunted as if by a feverish dream" Karl Woermann

So, new poster here, but wanted to add my very first falernum recipe that I just bottled up. I used the 'base' recipe from Colonel Tiki's site, but added zest of 6 limes instead of 9, 1 Tsp of the smaller greenish cardamom seeds, toasted the almonds, one cinnamon stick, and split a vanilla bean, and ginger. All with the Lemon Hart rum. While The Colonel's recipe calls for lime juice as part of the finishing step, why are some saying not to use it? I like the suggestion of just adding the fresh at the time of the mixing, so, just curious.

I'll let know know how it turns out, but I also have to say I've never had a drink with falernum in it...so, nothing to base it on. Kinda fun though!!

On 2010-01-02 14:55, tonupyank wrote: While The Colonel's recipe calls for lime juice as part of the finishing step, why are some saying not to use it? I like the suggestion of just adding the fresh at the time of the mixing, so, just curious.

The lime juice in the mix has a potential for spoilage. If you skip the lime juice and just use the lime zest you are getting the oils, not the juice and sugars.... thus lower/no chance of it turning on you.

If you use Falernum a lot there's no problem because your going to use it up. If your like me, a fifth of Falernum will last you three or more months meaning you have to keep an eye on it. My current bottle is just about five months old and its starting to worry me... the color is getting darker and the aroma is getting sweet. I think its time to start a new batch